Balboa J-1 Sauce

• 1 3/4 cups ketchup
• 1 1/2 cups orange juice
• 3/4 cup raisins
• 1/4 cup firmly packed brown sugar
• 1/4 cup Worcestershire
• 3 tablespoons rice wine vinegar
• 2 tablespoons soy sauce
• 2 tablespoons minced peeled fresh ginger
• 2 tablespoons minced garlic
• 1 tablespoon onion powder
• 1 tablespoon tamarind concentrate (see notes)
• 2 teaspoons Asian red chili sauce (such as Sriracha)

1. In a 3- to 4-quart pan, combine ketchup, orange juice, raisins, brown sugar, Worcestershire, vinegar, soy sauce, ginger, garlic, onion powder, tamarind concentrate, and chili sauce. Bring to a simmer over medium-low heat, then reduce heat and barely simmer (a few bubbles breaking on surface), stirring occasionally, until sauce is thick, glossy, and dark brown, about 2 hours. In a blender or with a handheld blender, pulse until almost smooth. If sauce is too thick, thin with a little more orange juice. Let cool; serve or chill airtight up to 1 month.
2. Nutritional analysis per 1/4 cup.

ketchup, orange juice, raisins, brown sugar, worcestershire, rice wine vinegar, soy sauce, fresh ginger, garlic, onion powder, tamarind concentrate, asian red chili sauce

Taken from www.myrecipes.com/recipe/balboa-j-1-sauce (may not work)